Chervil

In the kitchen, chervil is a highly valued herb with a subtle anise flavour. Both the leaves and the flowers are perfectly suited for garnishing dishes.

Latin name: Anthriscum cerefolium
Height: 30–60 cm
Flowering period: April – May
Life cycle: Biennial

Description:
Chervil belongs to the Apiaceae family, just like dill, anise and coriander. Chervil begins flowering between April and May and continues into late May and June. The plant forms umbels with delicate white flowers.

In the kitchen
Chervil is a highly appreciated herb in the kitchen thanks to its subtle anise flavour. This is especially evident in French cuisine, where it is widely used. It tastes wonderful in soups, and both the leaves and flowers are ideal for garnishing dishes.

In the herb garden
The plant is biennial, but chervil can be grown under glass or indoors almost all year round. If you want a continuous supply of tender young leaves, it is best to sow new chervil every 4 to 6 weeks.

Chervil is not a difficult plant to grow, but once it dries out it will quickly start to flower. Make sure to water sufficiently and pinch or cut off the flower buds so you can enjoy the leaves for as long as possible.